The Maharaja's Chicken Curry |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Nutty, creamy, rich as a Maharajah this is in the super curry league. Poppy seeds, almonds and pistachio nuts all add to the flavour, and help thicken the sauce. Ingredients:
2 lbs chicken, cubed |
4 tablespoons ghee (clarified butter) |
2 onions, sliced |
1 inch fresh ginger, chopped |
6 garlic cloves, chopped |
1 fresh green chile, chopped |
2 dried red chilies, chopped |
1/4 pint plain yogurt |
1 teaspoon cumin seed |
3 teaspoons ground coriander |
1 teaspoon garam masala |
1 teaspoon turmeric |
1/4 teaspoon ground black pepper |
2 tablespoons white poppy seeds, ground |
1 1/2 teaspoons salt |
2 tablespoons ground almonds |
2 tablespoons coriander leaves, chopped (optional) |
1 tablespoon lemon juice |
2 ounces pistachio nuts, chopped |
Directions:
1. Melt half of the ghee in a pot over medium heat and fry the onions, ginger, garlic, red and green chillies for 5 minutes Remove the pot from the heat and allow it to cool a little.
2. In a blender process the yogurt with the cooked onion mixture to make a puree.
3. Heat the remaining ghee over medium heat and add the cumin seeds,ground coriander, garam masala, turmeric and black pepper with the poppy seeds. Cook for 2 minutes.
4. Add the meat stir fry for 5 mins, cover the pot and cook on low for 20 mins, stir every few minutes.
5. Add the blended onions to the pot and add 6 fluid oz water and the salt, bring to the boil and simmer covered till the meat is tender. Stir so that the sauce does not stick or burn.
6. Add the ground almonds, stir and cook uncovered for 3 minutes.
7. Stir in the lemon juice and remove the pot from the heat.
8. Serve garnished with the coriander leaves and sprinkled with the pistachio nuts.
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